Grilled Teriyaki Chicken Skewers Recipe

5 from 1 vote

Grilled Teriyaki Chicken Skewers Recipe

These Grilled Teriyaki Chicken Kebabs are a super easy summertime dinner idea perfect for serving as an appetizer or main course. Each piece of tender, juicy marinated chicken is covered in our homemade teriyaki glaze and grilled to perfection.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: American, Asian

Servings: people

Calories: 216kcal

Author: The Carefree Kitchen

Ingredients

2-3 large Chicken Breasts boneless skinless, cut into 1" pieces
½ cup Soy Sauce
¼ cup Brown Sugar
¼ cup Avocado Oil
¼ cup Green Onions sliced
2 teaspoon Ginger Powder or 2" fresh ginger, sliced
2 teaspoon Garlic minced
1 teaspoon Sesame Seeds garnish
12 Wooden Skewers soaked in water for 1 hour

Instructions

Teriyaki Chicken Kabob Marinade

In a mixing bowl, combine the soy sauce, brown sugar, oil, green onions, ginger, and minced garlic. Whisk until combined. Remove about ¼ cup of marinade and store in a separate container to brush onto the chicken as it cooks.
In a gallon freezer bag, add the teriyaki marinade and cut chicken. Seal, shake, and place in the fridge to marinate for 2-24 hours.

How to Prepare the Kabob Sticks

Place the wooden skewers in a shallow baking dish and cover with water. Soak for at least 1 hour so the sticks don't burn while the chicken cooks.

How to Cook the Chicken Kabobs

Preheat the grill to about 335 degrees.
Remove the chicken from the marinade, then thread onto the kabob sticks being careful to evenly space the chicken so they cook evenly.
Place the chicken kabobs on the grill and cook for about 10 minutes, or until the chicken is golden brown. Turn the chicken over, brush with teriyaki sauce, and cook for another 5-7 minutes, or until the internal temperature of the chicken reaches 165 degrees.
Remove the kabobs from the grill and let them rest on a platter for about 5 minutes. Serve warm, sprinkled with sesame seeds. Enjoy!

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